Recipe courtesy of Venetta Williams

Rice and Peas

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 servings
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2 cups white rice, such as Uncle Ben's Original

1 tablespoon olive oil

6 sprigs fresh Jamaican thyme

2 whole scallions

1 small onion, chopped

2 cups cooked pigeon peas (also called Congo or gunga peas)

1 can coconut milk

1/2 Scotch bonnet pepper


  1. Soak the rice in a few changes of water and drain before using.
  2. Heat the olive oil in a pan over medium heat and saute the thyme, scallions and onions until the onions soften. Add in 3 cups water, the pigeon peas, rice and coconut milk and bring to a boil. Turn down the heat to a simmer, add in the Scotch bonnet pepper and cook until the rice is done, about 25 minutes.